*Crushed Tomatoes: Use good-quality tomatoes (not store brand) for this recipe to get the best flavor and consistency. I like DeLlano San Marzano Style or Cento.

Here are a couple of tips to fix cheap tomatoes in a pinch: If you use store-brand tomatoes, a teaspoon of balsamic vinegar and an extra ½ teaspoon of sugar can help balance them and bring out their flavor. If your tomatoes are thin and watery, you can increase the cooking time to thicken the sauce.

Thicker Sauce Variation: Make the sauce thicker and more robust by adding 2 tablespoons of tomato paste. We usually skip this to keep things simple, and we love this sauce as written.

How to Freeze it: You can portion it into ½ cup portions and freeze it for later. When you’re ready to use it, thaw it and stir to recombine. The juices will separate when it thaws. You don’t need to heat it before adding it to an uncooked pizza, but I recommend gently warming it if you’re using it for a dip.

How to Make a Big Batch: It’s very easy to double or triple this recipe. I’ve included a 2x and 3x button in the recipe card to calculate the amounts for you.

There are a couple of differences to note when making a large batch:

• Use a bigger pot to fit the sauce.
• You may need to increase the heat to thoroughly warm it.